Easy French Bread Recipe

Crusty Homemade Baguettes

Nov 1, 2008 DeLene Sholes

French bread is the easiest of all the yeast breads to make. Only a few ingredients, a little kneading and shaping and you can have a beautiful loaf.

Who can resist the smell of fresh bread filling the kitchen? And who can resist cutting a piece from the loaf as soon as it comes out of the oven and slathering it with butter? Contrary to what many people think, nothing could be easier than making beautiful loaves of French bread with crispy crusts and soft white insides. Only four ingredients that you probably have on hand are needed.

Baguette Ingredients

• 2 cups very warm water
• 1 package dry yeast
• 1 teaspoon salt
• 4 cups flour

Fast-Rising Yeast

Run the water in your faucet until it gets very warm. Many people worry that water that is too warm will kill the yeast and keep it from rising, but in his book The Complete New Book of Breads, Bernard Clayton, Jr. said that with today's fast-rising yeast, the water temperature can be between 120 and 130 degrees. The warmer the water is, the faster the dough will rise. Pour 1/4 cup of water into a small bowl. Sprinkle the yeast on top of the water. Mix the salt into the water and yeast mixture and let the mixture set while you measure the flour into a large bowl. Make a well in the flour and pour the water and yeast mixture in the hole. Slowly pour another 1 3/4 cup of warm water into the flour and mix well.

Kneading with a Dough Hook

Using a mixer with a dough hook, knead the dough for ten minutes, until it pulls away from the sides of the bowl. The dough should feel damp and slightly firm, but not sticky. If it’s sticky, add a little more flour and continue kneading.

Rising and Shaping the Dough

Cover the bowl with plastic wrap and put it in a warm place until it doubles in size. Press the dough down and divide it into two pieces. With your hands, make two long, smooth loaves about two inches thick and about twelve inches long. Place the loaves on a greased pan and let them rise again. Preheat the oven to 450°. When the loaves have doubled in size, make three or four diagonal slashes with a sharp knife or razor blade. About five minutes before the loaves are ready to cook, put about 1/2 cup of water in a pan on the lowest rack of your oven. Place the loaves in the oven and bake for 25 or 30 minutes.

Kneading by Hand

If you don’t have a mixer with a dough hook, not to worry. Just knead the dough by hand. Put a little flour on your counter or cutting board. Pick up one side of the dough and push it into the other side with the heels of your hand. Rotate the dough and repeat the action. Continue rotating and pushing the dough with your hands for ten minutes. Then form the loaves and proceed as above.

Tips for rising bread:

• Place the dough on an outside counter or table if the temperature is warm.
• Heat the oven to about 150°. Turn off the heat. Then place the dough inside.
• Place the dough on top of your refrigerator, or another warm place in your home..
• Fill your sink with hot water and place the bowl of dough in the water.

Impress your family and friends with your bread-making skill. Serve the bread warm with garlic butter or toast and serve it for breakfast with butter and jam. Slice it thin and use it for making appetizers. Let your guests pinch off pieces and dip them in spreads or flavored oil.

The copyright of the article Easy French Bread Recipe in Recipes is owned by DeLene Sholes. Permission to republish Easy French Bread Recipe in print or online must be granted by the author in writing.

French Bread

Comments

Oct 10, 2009 12:41 PM

Guest :

I feel like this needed to have more detail. How long should the bread rise? What does it mean add a little flour if it is too sticky? How would you know unless you have made bread before.

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